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Pumpkin-Pecan-Sour Cream Breakfast bread

"Low Carb Cooking" at Low Carb Diet Support: "LC Pumpkin-Pecan-Sour Cream Breakfast Bread By Shelleyg Makes 8 servings Mix dry ingredients in a medium size mixing bowl and set aside; 1 1/3 C Maggie’s Cereal (dry mix) 2 T vital wheat gluten 2 ...."

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Old 08-11-2007, 05:58 PM
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Default Pumpkin-Pecan-Sour Cream Breakfast bread

LC Pumpkin-Pecan-Sour Cream Breakfast Bread
By Shelleyg

Makes 8 servings

Mix dry ingredients in a medium size mixing bowl and set aside;

1 1/3 C Maggie’s Cereal (dry mix)
2 T vital wheat gluten
2 T erythitol
1 T SteviaPlus
1 T baking powder
Dash of sea salt
1 T ground cinnamon
1 tsp ground ginger
Dash ground all spice
1 oz (20 halves) pecans, broken

Whisk wet ingredients in a 2 C glass measuring cup or bowl:
½ C egg substitute (this is needed for the liquid property, plus I am mindful of fat grams)
2 whole eggs
½ C canned pumpkin puree (NOT Pumpkin pie mix!)
¼ C light sour cream (use regular if you wish; again, I watch fat grams)
1 T vanilla extract
2 T oil ( I use extra light olive oil)
8-10 drops liquid splenda, or to taste

Whisk well and stir into dry ingredients. Spray an 8 X 8 glass baking dish with butter flavored spray. Batter will be fairly thick; spread evenly in pan. Microwave 4 minutes on high; rotate dish one quarter turn; microwave 4 minutes on high; again, rotate dish one quarter turn; microwave 2 minutes. Cake/bread will spring back when touched if done. If it still feels *wet*, cook only 1 additional minute at a time until done, as microwaves vary.
This is a very hearty and dense bread. You could also just spoon the batter into 8 muffin cups if you prefer muffins,. Also, I have sliced a piece horizontally and *frosted* it with cream cheese frosting and it is very close to a pumpkin spice cake, IMO.
Wrap tightly and store in fridge. I wrap each slice in plastic wrap, and put in a freezer bag for breakfast to go on work days.
Per Fitday, per slice:
169 calories
11g fat
12g protein
9.625g carb
5g fiber
4.625g net carb
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Last edited by Shelleyg; 10-13-2007 at 11:24 PM.
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Old 08-12-2007, 09:29 AM
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Default Re: Pumpkin-Pecan-Sour Cream Breakfast bread

Those muffins sound wonderful, Shelley! I love anything with pumpkin. Thanks for posting and running it through FitDay.
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Old 08-12-2007, 10:32 AM
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Default Re: Pumpkin-Pecan-Sour Cream Breakfast bread

sistaSue,
YW!

Yanno...also, I meant to add...some orange extract in place of the vanilla would be tasty as well, I think.
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"A goal without a plan is just a wish."
--Antoine de Saint Exupery

I’m SOONER born,
And SOONER bred,
And when I die,
I’ll be SOONER dead!
GO SOONERS!
I be ready for some football!

One little walker-runner Dude for every 10 miles!
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Old 08-12-2007, 10:41 AM
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Default Re: Pumpkin-Pecan-Sour Cream Breakfast bread

Wow. Can't wait to try that recipe!
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